Orientation: South, south-west.
Soil: Pebbled sandstone terraces.
Vineyards are 50 years old.
Yield: 20 Hl / Ha
Harvest: By hand at full ripeness and de-stemmed.
Fermentation: 25 – 26°C for 10 days followed by
Maceration & pumping over: 27 – 28°C for 15 – 20 days.
Press-juice and free-run juice are vinified separately and blended after tastings.
Ageing: 12 months in French oak barrels, fine filtration and bottling.
Colour: Deep, dark ruby.
Nose & Palate: Spicy with ripe red fruits: cherries, blackberries, blackcurrant… cocoa and liquorice.
Tannins: Soft and mellow
Rich, long and intense with good structure.
Perfect with red meat, (roasted or grilled) & cured cheeses.
Chocolate based desserts.